Series Editor’s Foreword

Chapters in this book

1. Frontmatter i
2. Contents v
3. Series Editor’s Foreword vii
4. Cooking and Science 1
5. The New Physiolo³ of Flavor 11
6. Soup 29
7. Milk 31
8. Gels, Jellies, Aspics 34
9. Mayonnaise 39
10. The Egg’s Incarnations 44
11. A Successful Soufflé ? 50
12. Cooking 58
13. The Boiled and the Bouillon 63
14. Steaming 69
15. Braising 71
16. Chicken Stew, Beef Stew, Veal Stew 75
17. Questions of Pressure 77
18. Roasting 79
19. Deep-Frying 85
20. Sautés and Grills 89
21. Even More Tender 92
22. Salting 97
23. Microwaves 99
24. Vegetables 102
25. Sauces 110
26. A Burning Question 126
27. The Salad 128
28. Yogurt and Cheese 131
29. Fruits of the Harvest 134
30. Ices and Sorbets 136
31. Cakes 139
32. Pastry Dough 145
33. Sugar 151
34. Bread 153
35. Wine 165
36. The Alcohols 176
37. Jams 179
38. Tea 184
39. Cold and Cool 188
40. Vinegar 190
41. Kitchen Utensils 192
42. Mysteries of the Kitchen 196
43. Glossary 199